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Crumbly Fried Rice with Shio-Koji
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Chef :
cookpad.japanCrumbly Fried Rice with Shio-Koji
Even when I just regularly added the vegetables in, this came out as a professional-tasting fried rice.
Ingredient
150 grams
Chicken skin
1 tbsp
Shio Koji
150 grams
Beef
1/2
Carrot
2 tbsp
Mayonnaise
350 grams
Plain cooked rice
1 dash
Pepper
1 tbsp
Olive oil
2
Egg
Cooking instructions
* Step 1
Chop the chicken skin and beef. Spread 1 tablespoon of shio-koji onto each and then place in the refrigerator for 2 hours to marinate.
* Step 2
Mince the carrot and green pepper.
* Step 3
Mince both stalks of leek and place into a separate dish.
* Step 4
Heat olive oil in a frying pan and cook the carrot, green pepper, and meat.
* Step 5
Completely wipe off the excess moisture and the grease that is released from the chicken skin with a paper towel.
* Step 6
Mix 2 tablespoons of mayonnaise into hot rice.
* Step 7
Break two eggs and lightly sprinkle with pepper. Add to the frying pan to cook.
* Step 8
Add the rice and leek, raise the heat to high, and cook until it starts to brown.
* Step 9
It should look like this.
* Step 10
Serve on plates.
* Step 11
Serve with spicy hot konnyaku and Fukujin-zuke.
* Step 12
If you have some tuna marinated in shio-koji, you can cut the dark meat into thin strips and add it to the fried rice with the shio-koji marinated chicken skins.
Note: if there is a photo you can click to enlarge it
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